---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Strawberry Chiffon Pie
  Categories: Pies, Chocolate
       Yield: 1 servings
  
            Chocolate pastry:
   1 1/4 c  All-purpose flour
     1/4 c  Sugar
       3 tb Hershey’s cocoa
     1/4 ts Salt
     1/3 c  Vegetable oil
       3 tb Cold water
            ==
       1 pk Strawberry flavored gelatin
            ; (3 oz.)
     3/4 c  Boiling water
   1 1/2 c  Chopped fresh strawberries
       2 c  Frozen non-dairy whipped
            -topping
            ; thawed
     1/2 c  Hershey’s semi-sweet
            -chocolate chips
       1 ts Shortening
            =  (do not use butter
            =or margarine or oil)
       8    Strawberries
  
   Recipe by: www.hersheys.com
   1. Prepare CHOCOLATE PASTRY.
   2. In medium bowl, dissolve gelatin in water; cool
   slightly. Crush strawberries or puree to equal 3/4 cup.
   Stir strawberry puree into gelatin mixture; refrigerate
   until partially set (consistency of unbeaten egg whites).
   Fold whipped topping into strawberry mixture. Spoon into
   prepared crust. Refrigerate 2 to 3 hours or until set.
   3. Line tray with wax paper. In small microwave-safe bowl,
   place chocolate chips and shortening. Microwave at HIGH
   (100%) 1 minute; stir. If necessary, microwave at HIGH an
   additional 15 seconds at a time, stirring after each
   heating, just until chips are melted when stirred. Dip
   whole strawberries into melted chocolate; place on prepared
   tray. Refrigerate, uncovered, about 30 minutes or until
   chocolate is firm. Just before serving, garnish pie with
   chocolate-covered strawberries. Cover; refrigerate leftover
   pie. 8 servings.
   CHOCOLATE PASTRY:
   1. In medium bowl, stir together flour, sugar, cocoa and
   salt. In measuring cup, place oil; add water. Do not stir.
   Pour liquid over flour mixture; stir lightly with fork
   until well blended (if mixture is too dry, add 1 to 2
   teaspoons additional cold water).
   2. With hands, shape mixture into ball. Place between 2
   pieces of wax paper; roll into 12-inch circle. Peel off top
   sheet of paper.
   3. Gently invert pastry over 9-inch pie plate; peel off
   paper. Fit pastry into pie plate. Fold under extra pastry
   around edge; flute edge. With fork, prick bottom and sides
   of crust thoroughly. Refrigerate about 30 minutes.
   4. Meanwhile, heat oven to 450 F. Bake crust 10 minutes;
   cool completely.JMHershey’s is a registered trademark of
   Hershey Foods Corporation. Recipe may be reprinted courtesy
   of the Hershey Kitchens.
  
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